Vegan Feast: Pesto and Butterbean Salad

Pulses are one of my favourite foods- I eat beans or lentils nearly every day!

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This is a really simple way of jazzing up butter beans. It’s great on its own, or as a side, or part of a selection. This salad serves two (or one as the main course), but it’s very easy to scale it up or down if you want to feed more- just add another tin of butter beans and increase the quantities of everything else!


Pesto and Butterbean Salad

For the pesto:

1 big bunch of basil leaves

2 cloves of garlic

about 2 tablespoons of olive oil

handful of pine nuts

salt and pepper

This is very simple- it’s just a case of throwing all the ingredients into a food processor and whizzing them up until it resembles a fine paste. Keep tasting it- if you think it needs more garlic/ salt/ pepper add it!

For the salad:

1 tin or carton of butter beans

about half a bag of rocket

handful of sunflower seeds

Once the pesto is done and tastes right, fry the butter beans in the pesto until all the beans are coated and warmed through. They should also start to go slightly crispy on the outside.

Put them in a bowl with the rocket.

Gently toast the pumpkin seeds in a frying pan for a few minutes until they start to darken slightly. Be careful not to burn them, they should just be slightly darker than normal.

Toss them into the salad and give it all a good mix.




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